Milk Halwa (Paal Halwa), is one of the famous sweet in Srivilliputhur, Tamilnadu. Palkhova and pal halwa are the 2 famous sweet there. My MIL's younger sister's native place and whenever she came to visit us she would come up with pal halwa and palkova. I personally like the taste the pal halwa more than palkova. Whenever there is excess milk at home, I make pal halwa or palkova. Pal halwa shelf life is less compared to palkova but very delicious dessert. Lets see how to make this yummy Milk Halwa.

Milk Halwa Recipe (Paal Halwa)

Preparation and Yield:

Preparation time

-

Cooking Time

45 mins

Yield

250gms

Milk Halwa Recipe (Paal Halwa)

Ingredients:

Unboiled Milk

2 Cups** / 1/2 litre

Sooji / Semolina / Rawa

1/4 Cup

Sugar

1 Cup

Ghee

1/2 Cup

Cashew nuts

few

Milk Halwa Recipe (Paal Halwa)

Method:

Take the milk, sooji, sugar in a pan. Add 1/4 cup of ghee to it and keep it in medium flame and stir it occasionally so that the milk mixture doesn't get burnt or stuck to the bottom of the pan

Keep stirring until sugar, ghee and sooji gets incorporated completely with the milk and the milk mixture starts to thicken. When the mixture starts to thicken up, add the remaining ghee in regular intervals and keep stirring continuously till the ghee gets incorporated and the you can see the whole milk halwa starts thickening and doesn't not stick to the sides of the pan and starts rolling like a ball. You can add roasted cashews to the milk halwa and mix well. You can take a spoon of halwa in a plate and using wet hands if you are able to roll it then you can switch off the flame. The halwa will gets thickened up further after we remove from flame and allow it to cool.

The scrumptious milk halwa is now ready to serve. We can refrigerate and serve chilled too as a dessert.

We call this sheera or sooji halwa in gujarati...the method varies a bit. Heat geet and roast the semolina ya sooji. Add milk and dry fruits. Cook it like an upma. The consistency of the sheera depends on how you like it. Like the upma.